March 1, 2011 | Notafoodie.com

tmiale March 30, 2011May 30, 2018 0 Comments Cooking, guest post, meat, Pressure cooking, toasty joe

Carne Mechada, A guest post from Toasty Joe

Toasty Joe teaches us all about one of the two dishes that he absolutely kills in the kitchen every time.

#charcutepalooza BLOG POST dinners holidays

tmiale March 24, 2011May 30, 2018 3 Comments

The Wonders of Brine

Salt- That amazing substance that turns cucumbers in to pickles, and brisket in to homemade corned beef.

BLOG POST Uncategorized

tmiale March 21, 2011May 30, 2018 0 Comments

For my man cave

… that is all

BLOG POST eat a whole pig restaurants

tmiale March 17, 2011May 30, 2018 0 Comments Austin, Austin Texas, Barbecue, Barbecue in Texas, eating a whole pig, Eating Wilbur, pig, pig cuts, pork, Pork ribs, SXSW

Real Deal Austin Barbecue

Along a strip of Austin that has the reputation for street gambling and prostitution, my colleagues and I had some of the best BBQ that I’ve ever eaten

#charcutepalooza BLOG POST dinners Featured recipe

tmiale March 7, 2011May 30, 2018 5 Comments Carbonara, Charcuterie: The Craft of Salting Smoking and Curing, Cooking, guanciale, Home, pork

Pork jowl + salt + time = guanciale (or amazing)

I’ve always read about guanciale. I was in for a culinary awakening when I decided to make my own.

BLOG POST eat a whole pig

tmiale March 2, 2011May 30, 2018 2 Comments Barbecue, eating a whole pig, Eating Wilbur, ham, London, pig, pig cuts, pork, Pork ribs, ribs, Whole Pig

Eating Wilbur- February Piggy Stats

The month of my birth. What better way to spend a dreary, snow-filled month than knocking off some key pig parts in my quest to eat a whole pig?